Ingredients
½cupbutter,melted and cooled to room temperature
½cuplight brown sugar
1½cupall purpose flour
½tspbaking soda
½tspbaking powder
¼tspsalt
¼cuppecans
21ozLucky Leaf® Cherry Pie Filling,(1 can)
½cupsour ream
¼cupgranulated sugar
1tbspall purpose flour
1egg
½tspvanilla extract
Preparation
Preheat oven to 375 degrees F and prepare an 8×8-inch square pan by lining with parchment paper and spraying with cooking spray.
In a food processor, add the pecans and pulse until coarse crumbs. Make the crust by whisking together in a medium bowl the flour, brown sugar, pecan crumbs, baking soda, baking powder and salt.
Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
Reserve ¾ cup of the crust and press the remaining into the bottom of the prepared baking pan.
For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 tablespoon of flour, egg, and vanilla. Pour over the crust in the pan.
Spoon pie filling over the sour cream and gently swirl with the sour cream filling with a spoon.
Sprinkle the reserved crust over the top and bake for 25 to 28 minutes or until golden brown.
Cool completely and serve into squares.
